You don’t just have to get your spaghetti from pasta. Try this wonderful autumn to winter vegetable that’s perfect with turkey meatballs.
1 spaghetti squash
Salt and pepper to taste (optional)
2 large garlic cloves, pressed
1/2 tsp cinnamon
2 Tbsp extra virgin olive oil
1. Boil squash in large pot for 30 minutes.
2. Allow to cool.
3. Cut squash in half.
4. With fork, separate and unthread the spaghetti pulp from the skin and place in serving dish.
5. Sprinkle with seasoning and oil, toss lightly.
Low in fat and sodium, this vegetable dish is deliciously nutrient rich. An excellent source of carotenes that have been found to protect against certain cancers.
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